Famous Daves Bread Pudding Recipes

Steps:

• Bread Pudding: Preheat oven to 325°F. Coat bottom and sides of a 2" deep (large) baking dish heavily with butter. Tear bread into 1" pieces. Mix with raisins and spread evenly in prepared dish, turning crusts side down to prevent burning. Whisk sugar, milk, whipping cream, vanilla, eggs and cinnamon until blended. Pour over bread mixture. Place baking dish in a 4" deep baking pan. Add water to reach halfway up side of the baking dish. Bake 1 hour. Remove from water bath and let stand until cool. Spoon into dessert bowls, warm in the microwave and drizzle with warm praline sauce. Top with whipped cream and add a scoop of ice cream, if desired. Praline Sauce: Heat 1 cup butter in large saucepan until melted. Add pecans and mix well. Bring to a boil. Cook until pecans begin to change color. Mixture will foam over, so use a large saucepan. Add remaining butter and mix well. This will cool the pecan mixture and stop the cooking process. Remove from heat. Combine brown sugar, whipping cream and cinnamon in a saucepan and mix well. Cook over low heat until blended, stirring constantly. Increase heat. Cook to 230°F on a candy thermometer. Stir in pecan mixture. Add sour cream and vanilla and mix well. Remove from heat.

Steps:

• Coat bottom and side of a 2" deep (very large) baking dish heavily with butter.
• Tear bread (including ends) into 1" pieces. Mix with raisins and spread it evenly in the prepared dish; be sure to turn as much of the crusts side down as they tend to burn easily.
• Whisk sugar, milk, whipping cream, vanilla, eggs and cinnamon until blended. Pour over bread mixture.
• (I skip this step) Place baking dish in a 4" deep baking pan. Add water to reach halfway up side of the baking dish. Bake for 1 hour in 325 F oven.
• Remove from water bath and let stand until completely cold. (Keep in mind that this is a pudding, so it will NOT be "dry" like a cake.).
• Spoon into dessert bowls, warm in the microwave and drizzle with warm praline sauce. Top with whipped cream and add a scoop of ice cream.
• PRALINE SAUCE: (THIS IS A LOT OF SAUCE, SO I CUT IT IN HALF AND IT IS STILL PLENTY. Remember: this is a SAUCE, so it is somewhat "runny.") Heat 1 cup of butter in a large saucepan until melted. Add the pecans and mix well. Bring to a boil. Cook until pecans begin to change color. (Mixture will foam over, so use a large saucepan.) Add remaining butter and mix well. This will cool the pecan mixture and stop the cooking process. Remove from the heat. Combine brown sugar, whipping cream and cinnamon in a saucepan and mix well. (Do not beat after you add whipping cream, just mix.) Cook over low heat until blended, stirring constantly; increase heat--but be sure NOT to let it boil. Cook to 230 F on a candy thermometer. (This step is crucial, so find yourself a candy thermometer!) Stir in pecan mixture. Add sour cream and vanilla and mix well. Remove from heat.